Skillet Meal
Loaded Mac and Cheese Muffins
Skillet Summer Veggies
Ingredients
- 1 (8-oz) pkg elbow macaroni
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- ¾ tsp salt
- ½ tsp pepper
- 1½ cups milk
- 1½ cups shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1 (8-oz) carton sour cream
- 10 slices bacon, cooked and crumbled
Instructions
- Preheat oven to 400°F. Cook pasta according to package directions; set aside.
- Meanwhile, melt butter in a Dutch oven over medium heat. Whisk in flour, salt, and pepper; cook, whisking, 2 minutes.
- Gradually whisk in milk; cook, whisking often, 10 minutes or until thickened and bubbly. Gradually stir in Monterey Jack cheese until melted. Stir in pasta.
- Spoon mixture evenly into a greased 12-cup standard muffin pan.
- Bake 20 minutes; sprinkle with Cheddar, and bake 10 minutes longer. Cool in pans 10 minutes.
- Top with sour cream and bacon. Serve 2 per person.
Side Dish Ingredients
- 2 Tbsp butter
- 2 large zucchini, chopped
- 2 large yellow squash, chopped
- ½ tsp Italian seasoning
- 1 tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Melt butter in a large skillet over medium-high heat. Add zucchini and yellow squash; sauté 5 minutes or until crisp tender.
- Stir in Italian seasoning, salt, and pepper.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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